摘要
研究了以烤花生仁为主要原料生产花生乳的方法及各工艺参数对制品感官质量的影响。结果表明：花生仁烘烤温度为１２０℃、２０ｍｉｎ，乳化增稠剂以ＢＥ２０２％、ＳＥ０２％、ＣＭＣＮａ０．２％、ＸＧ００８％，乳化进料温度７０℃、均质压力５０ＭＰａ、料液ｐＨ６５～６．８，杀菌条件为１２１℃２５ｍｉｎ，花生乳的质量较好。
Peanut milk was produced from parched peanuts and effect of technical factors on milk quality showed. The optimum technical index for fine peanut milk are: 120℃, 20min for parching,and CMC Na 0 2% and XG 0 08% as the stabilizers, and BE 2 0.2% and SE 0.2% as the emulsifiers,and 70 ℃,50Mpa and pH 6 5～6 8 for homogenizing and emulsiflying and 121℃ and 25min for the milk sterilizing.
出处
《贵州农业科学》
CAS
1998年第5期47-50,共4页
Guizhou Agricultural Sciences
关键词
花生乳
工艺参数
稳定性
花生
peanut milk
technical index
emulsification
stability
